Emerging Technologies in Sustainable Dairy Processing

Dear Colleagues,

Dairy processing plays a vital role in transforming raw milk into various dairy products, such as cheese, yogurt, butter, milk powder, etc., that are staples in many diets worldwide. The significance of dairy processing lies not only in providing nutritious and delicious products but also in extending the shelf life of milk, enhancing its safety, and meeting the diverse preferences of consumers. In recent years, there has been a growing emphasis on sustainability within the dairy industry. Emerging technologies are at the forefront of this movement, offering innovative solutions to increase bioactivity, address environmental concerns, reduce energy consumption, minimize waste, and optimize resource utilization throughout the dairy processing chain. Sustainable dairy processing involves minimizing waste generation and maximizing the utilization of by-products. Technologies that enable the separation of milk components and the recovery of valuable proteins as well as fats contribute to both waste reduction and product innovation. Additionally, the utilization of by-products from other industries reduces the produced waste and provides additional value for the final products.

Therefore, the integration of emerging technologies into sustainable dairy processing is crucial for the industry's long-term viability and environmental stewardship. The challenge is to improve dairy technology in the framework of enhanced bioactivity and the circular economy. This being the case, this Special Issue on “Emerging Technologies in Sustainable Dairy Processing” seeks high-quality works focusing on innovative solutions in sustainable dairy processing. Topics include, but are not limited to, the following:

1. Dairy processing technologies.
2. Development of new dairy products.
3. Utilization of dairy by-products.
4. Utilization of by-products from other industries in dairy technology.
5. Application of probiotics and non-conventional starter cultures.
6. Development of new packaging.
7. Preservation of dairy products.

Dr. Vladimir Vukić
Dr. Dajana Vukić
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• dairy
• cheese
• milk
• yoghurt
• ice cream
• starter culture
• by-product
• sustainability
• treatment